Time For Tea

Time For TeaOur sweet and savory ideas make this afternoon tradition a special treat

By Lynne Eppel Photos by Rita Maas

What could be more comforting on a chilly day than friends enjoying easy conversation while gathered around steaming pots of tea and trays laden with delightful finger foods? Welcome to the tradition of afternoon tea, a social event that’s making a comeback.

4 steps to great tea

Use fresh, cold, bottled water, or use tap water that has run at least one minute to clear stale water from the pipes. Do not reuse stale water sitting in your kettle.

Prewarm the teapot by rinsing it with hot water. Use one tea bag or 1 rounded teaspoon of loose tea per cup. If you like stronger tea, add an extra bag to the pot, but be sure not to overbrew.

Pour boiling water over black, oolong, and herbal teas; for green tea, use water just at the boiling point. Brewing time will depend on the tea type: three to five minutes for green, oolong, and black teas; four to six minutes for herbal teas. If you’re using tea bags, give each bag a gentle squeeze to release the last bit of flavor and color.

Complement tea flavor with your favorite sweetener or lemon. Milk may be used in black teas, but green teas and most herb teas taste best without it.

—L.E.

The idea of afternoon tea began in England during the late 1700s when the Duchess of Bedford, seeking to avoid the sinking feeling that came to her in the late afternoon, began inviting friends to her castle for a small meal of bite-size cakes, sandwiches, sweets, and hot tea. The practice quickly caught on among gentility and commoners alike. Aside from tea’s refreshing qualities, modern studies support its numerous health benefits, including evidence that tea may lower LDL (bad) cholesterol, stimulate anticancer activity, and fortify immunity.

Today, afternoon tea remains a wonderful ritual, whether you offer it the classic way, with lace tablecloths and elegant china, or stir it up with your own style (think modern flatware or a funky new teapot). Teas, like wine, can bring out the flavor of foods, so we asked a tea expert to suggest a perfect match for each delectable recipe. By setting aside the time, preparing fun food, and exploring different teas, you’ll soon make this heartwarming tradition your own.

Turkey Sandwiches with Arugula Mayonnaise

Makes 24 / You can make and refrigerate the arugula mayonnaise several days ahead. Sandwiches may be assembled up to two hours before serving; refrigerate, covered, so they don’t dry out.

Serve these with a classic black tea, such as Earl Grey, or any herbal tea with a zesty, citrus flavor. 1. In a small bowl, mix mayonnaise, chopped arugula, shallot, and parsley. Season with salt and pepper.

2. Place bread slices on a work surface. Spread an equal amount of mayonnaise mixture on each slice. Top six slices with turkey and whole arugula leaves, divided evenly. Top with remaining six bread slices, mayonnaise-side down, pressing to adhere. Cut each sandwich into four triangles.

Makes 24 / These sandwiches can be made up to two hours ahead; refrigerate, covered with damp paper towels, to keep the bread moist. Look for wasabi (horseradish) powder in your market’s Asian foods section.

Enjoy with a simple green tea, or herbal honeybush, peach, or apricot tea. 1. In a medium bowl, mix wasabi powder with water to form a paste. Add cream cheese, lemon juice, zest, and capers. Beat with an electric mixer until well combined.

2. Place bread slices on a work surface. Spread each slice with wasabi cream cheese, dividing equally. Top six bread slices with smoked salmon, dividing equally. Sprinkle basil and chives over salmon. Top with remaining bread slices, cheese-side down. Cut each sandwich into four triangles.

An herbal or black tea that features a bit of orange and spice, or almond-flavored carob tea, would pair excellently with these biscotti. 1. Preheat oven to 300º. Lightly spray and flour two baking sheets.

2. In a large bowl, blend flour, sugar, baking soda, and salt until combined. In a small bowl, whisk two eggs, egg yolk, vanilla, jerk seasoning, and zest. Add to flour mixture, beating just until dough is formed. Stir in almonds.

3. Turn dough onto a lightly floured surface and knead several times. Separate dough into two halves. With floured hands, form each half into a 12x2-inch flattish log. Arrange at least 3 inches apart on one baking sheet. Whisk egg white with 1 teaspoon water and brush lightly over dough.

4. Bake in center of oven for 50 minutes. Set baking sheet on a rack to cool for 10 minutes.

5. Using a sharp bread knife and a cutting board, cut logs crosswise on the diagonal to form long, 1/2-inch-thick slices. Arrange, cut side down, on two baking sheets. Bake slices 15 minutes more, turning over once during baking, until golden brown. Transfer to racks to cool. Store in an airtight container.

A vibrant red tea (also called rooibos) or a spicy chai would partner nicely with these scones. 1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and zest; rub in with fingertips until a coarse meal forms. Mix in chocolate chips and dried cherries.

2. In a small bowl, whisk together buttermilk, applesauce, egg yolk, and extracts. Add wet mixture to dry ingredients; stir with a fork until dough comes together in moist clumps. Gather into a ball (dough will be sticky). Wrap in plastic and chill at least 1 hour.